Meet the Cook: For years, I've been making this recipe both for my husband and me and for guests as well. We're now enjoying retirement on a lake in the northwoods. -Janice Christofferson, Eagle River, Wisconsin
- 2 pork tenderloins (about 1 pound each)
- 1 egg
- 1 tablespoon water
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- Dash garlic powder
- 1 cup seasoned bread crumbs
- 3 tablespoons vegetable oil
- 1/2 pound fresh mushrooms, sliced
- 2 tablespoons butter
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup (8 ounces) sour cream
- 1/4 cup chicken broth
- Cut each tenderloin into eight pieces. Flatten each piece to 3/4-in. thickness. In a shallow dish, combine the egg, water and seasonings. Place bread crumbs in another shallow dish. Dip pork into egg mixture, then into bread crumbs.
- In a large skillet over medium heat, brown pork in oil for 5 minutes on each side. Transfer to a 13-in. x 9-in. baking dish; keep warm. In the same skillet, saute mushrooms in butter until tender. Stir in the soup, sour cream and broth; pour over pork.
- Cover and bake at 325° for 1 hour or until pork is tender. Yield: 6-8 servings.
Originally published as Creamy Pork Tenderloin in Country Woman January/February 1997, p29
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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